The lasagne are made with semi wholegrain stoneground semolina, which has more flavour, more aroma and is healthier. They’re produced in an artisan pasta factory and, after being drawn through bronze dies, dried slowly at a low temperature (45-50 °C) for 24-36 hours, to preserve their organoleptic characteristics. They can be cooked in two different ways. The first is by using them “raw”: you do a layer of sauce, a layer of béchamel, a layer of lasagna sheets and a sprinkling of cheese, continuing until all the ingredients are finished (the béchamel and/or other sauce need to be more liquid). Then you put them in the oven at 180 °C for 30-40 minutes. The second way: you cook the lasagne sheets in boiling water for 8-10 minutes, strain them, cool them in cold water, let them dry on a cloth and then proceed with the "layers“. In this case they go in the oven for 20-25 minutes, and the béchamel and/or other sauce will be thicker.
The number of recipes for lasagne is practically never-ending; the most classic one is with meat ragu, but they‘re also fantastic with ricotta or béchamel sauce and vegetables, with fresh tomato, mozzarella and basil, with anchovies, artichokes, sun-dried tomatoes, mushrooms and cooked ham, with pesto, with Peperotta and pecorino or other semi-mature cheeses… and they can also be prepared the day before.
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking.
Ingredients: 100% Semi wholegrain stoneground durum wheat, Eggs